Coconut, almond, toffee bread

Jackie O'Callaghan

By
@foodwithjackieo

This is great for breakfast or for dessert with vanilla ice cream!


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Prep:

15 Min

Cook:

1 Hr 10 Min

Ingredients

1 1/2 c
toasted coconut
1 stick
butter
1 1/2 c
flour
1/2 tsp
baking soda
1/2 tsp
salt
1 1/2 c
roughly chopped miniature heath bars (do not buy chips)
1/2 c
sliced almonds
1 1/8 c
sugar
8 oz
sour cream
3
eggs
2
drops coconut extract

Directions Step-By-Step

1
Preheat oven to 350 degrees
In a toaster oven or oven, toast the coconut until brown
Grease pan with butter and a dusting of sugar, ( 1/8 of a cup)
Beat sugar and butter until fluffy
Add eggs one at a time and mix
Add coconut extract
Mix flour, baking soda and salt
Add flour mixture alternating with sour cream in 3 parts beginning and ending with flour mixture
Do not over mix
Fold in almonds, toffee and 1 cup of coconut
Pour into pan and top with the remaining 1/2 cup of coconut
Bake for a total of 75 minutes, half way through top with tin foil
Cool and eat!

About this Recipe